Step 2: Measuring Ingredients and Cooking Them

This step determines whether you will have a soft, honey-and-milk candy or a solid mass that is impossible to cut.

Make sure there is enough water in the botton of the pot to wet it entirely. Without some water, your sugar will burn.

Measure your cane sugar, corn syrup, honey, butter, and vanilla into the pot. When you measure the syrup and honey, don't worry about the bit that stays on the measuring spoon. You will have enough of the syrup and honey without scraping it.
For measuring the butter, the paper wrapping should have tablespoons marked on it, so cut it there, or just scoop it with the spoon.
Now that all your ingredients are together, stir them together a bit. This should result in a bit of a slush. Clip on the candy thermometer.

You'll need a burner slightly smaller than the bottom of the pan. Turn the flame to a high-medium-ish setting. The slush will become liquid quickly, so stir frequently and check the temperature constantly. If you smell burning or see any darker colouring, turn the heat down, stir a whole lot, and hope that the sugar's still fine.
The mixture will bubble a lot. This is normal. The colour should be a very light caramel, like in the picture.

It takes about 3 minutes for the sugar to reach 250F (120C), but don't rely on the time. Watch the thermometer intently as the temperature rises. As soon as it reaches 250F (not 250C) turn the stove off. If the sugar reached 255F, don't panic, you might be fine. If the sugar reached 275F, you're probably going to have to start over and pay better attention.

(edit): Note on the temperature: if you live at high altitude, you will need to adjust to 38F above the local boiling point of water. To find this, stick the thermometer in a pot of boiling water. Thanks to the commenters who reminded me of this.
is powedred food coloring ok? im gonna have to go to a specialty bakeshop for a liquid one
so i'm curious, what altitude are you living at Cereleste?? Thanks for the recipe, really looking forward to making it! I'll spread the candy corn love to Japan ;)
I'd love to try this! <br>Also, I have a question at step 3, when you add the powdered sugar and everything else: <br> <br>To you take the pot off the heat, or do you continue to heat it with a small flame?
I made these over the weekend and they are great! Thanks! I used unsalted butter and &quot;No Salt&quot; instead of salt, since I am on a very low sodium diet. Next time I am making a double batch, since these don't last long.<br>One suggestion: use a pizza wheel instead of a knife to cut them up. It goes a lot faster and is easier on the hands.<br>Great instructable! Thanks again.
One of the best instructables i have ever seen! so good, i stopped what I was doing and went to price chopper to get the ingredients and get cookin'!<br><br>Im not the most talented of bakers, cookers, chefs, but this instructable made me feel like Gordon Ramsey! <br><br>I commend this instructable very much!<br><br>I spent quite a time making these candies, now i sit here on my ipad, cleaning the mess i made, and i will wait overnight to let them solidify! <br><br>Keep making these good instructables Cereleste!
Im totally going to give this recipe a try :)
I love this! I made some just now, but since I didn't have corn syrup I used honey all the way. It doesn't taste like candy corn, but it's still delicious.<br /> <br /> I made too much of the orange portion, so I have lots of orange. and I couldn't make it small ; the ribbon kept breaking. But it tastes delicious!<br />
Glad to hear it worked with all honey! I can't have corn syrup and was wondering if it would work. :) May have to try this!! Thanks!
If you were going to use Light Corn Syrup, I would use the kind without High Fructose Corn Syrup. There is a company called Wholesome Sweetners that makes organic light corn syrup and it is good.<br /> <br />
thanks for putting in the metric measurements! Makes life much easier on us non-American cooks!
Another factor that can affect some types of candy is humidity. I live in the Pacific NW (USA) and cannot make Divinity because the air is too moist so I get something closer to taffy than marshmallow. Thanks for the great recipe. I am going to try it and see what kind of fun I can have. I am also going to try and make some using Agave instead to see how that works but based on comments I think the corn syrup is probably a necessity.
hey did u know that when u burn sugar its actually having a chem. reaction and is turning into carbon? <br>sorry, kinda random i know, but i learned this last yr in school
Would Glucose work better? or is that basically the same as light corn syrup? I saw in one of those &quot;How it's made&quot; episodes.
The only step I think you left out is testing your candy thermometer's boiling point due to differences in altitude. Put your thermometer in boiling water and observe the temperature when the water is at a full boil. At sea level water boils at 212 degrees f. If your thermometer reads somethintg other than that then you must add or subtract the difference from your recipe. For example: I live at 4500 feet. When I test my thermometer it usually reads about 200 degrees when the water boils--12 degrees lower than at sea level. If a candy recipes says to boil to 350 degrees I subtract the 12 degrees difference and boil to 338 degrees. I know that many candy makers already know this; but a few don't so I am writing this to let them know. I don't generally like candy corn but this sounds like it would taste good due to the fact that it is fresh. And the color options are endless and fun. I also think different flavors could be added for even more fun. Caramel and green apple come to mind for me. Thanks for the recipe.
&nbsp;Cool, great instructable, but when I tried it it went fine but as it cooled down It became rock solid ans impossible to eat or cut. It tasted ok though
Sorry I didn't reply earlier, but I'm pretty sure why this happened (it happened to me before i figured it out.) Did you use a candy thermometer? I've found that even a few degrees can drastically affect the hardness of the candy. After about 260F, the sugar gets practically hard enough for toffee, and is unusable as candy corn. If you turned off the stove when the sugar hit 250F, then maybe you want to double check your measurements for the milk powder and sugar, since too much would stiffen the mixture (but not by much.) Hope this helps if you try it again :)
Thanks for the reply, I used the thermometer but it was about 20 years old so it might be messed up, as for measurements, I think I had the right amount but I might be wrong.
have you tried using crisco instead of butter.&nbsp; It does not need to be refrigerated.
No, I've never tried using crisco. Come to think of it, I've never really thought of crisco as a food item, since I use it only to grease pans. I'm not sure if it would change the flavor or the consistency, but if you try it, could you tell me what happens?
yeah that sounds like a good idea, but that might change the flavors...
i tried this and completely failed, like epic fail kind of fail.<br />
Which kind of epic? The hard enough to gring for a ring epic, the sticker than gum on a hot day epic, or some other kind? Hardness is pretty much proportional to the temperature, which really matters (you can't just eyeball it and hope.)
It is charging, and it's really onlf there because of the outlet location. It's also a hard-to-forget location.
Great instructable. You might want to put warnings on it though. Things like &quot;Warning: sharp knives are sharp. I do not take any responsibility for cuts, scrapes, impailments, poking eyes out, or diabeties from eating too much sugar. Contains possible choking hazards so do not give to infants.&quot; (use that if you like) or something similar to cover your butt legally in case something goes wrong. Just a suggestion.
Are you or do you want to be a lawyer???? (or have friends/family that are lawyers?)
I&nbsp;would suggest using pink food coloring, with pink-white-pink stripes and skipping step 5.<br /> <br /> Why?<br /> <br /> 1 word:<br /> CANDY BACON.
thats two words<br />
Right...<br /> <br /> 2 words:<br /> BACON&nbsp;INSPIRED&nbsp;CANDY STRIPS<br />
now thats four words<br />
There are 10 kinds of people in this world: those that can count in binar and those that can't.
that is very very ture. but it would be funnier if you had spelled <strong>binary</strong> correctly<br /> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (I purposely spelled that wrong as&nbsp;I like to be contradictory to myself to keep all you people on your feet. As they say in the fourth novel&nbsp;of&nbsp;very&nbsp;a well known series, <strong><em>CONSTANT&nbsp;VIGILANCE!!!</em></strong>)&nbsp;<br /> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Good Day to You All
lmfao true that<br />
Fine.<br /> <br /> A few words:<br /> ITS&nbsp;A&nbsp;RUNNING&nbsp;GAG<br />
and it is AWESOME!!! now on to see what other things i can make with this delicious creation. Great instructable. +11<br />
why yes i had to try it with the bacon idea. absoloutly great. now I&nbsp;have to make a glass candy plate :D <br />
&nbsp;why is your cell phone in the fruit basket?<br /> <br />
&nbsp;god they look delicious, im from the UK and have never had 'candy corn' before nor have i heard of it until recently, but tomorrow, im gonna get the ingredients and make these asap
How did that work out?
&nbsp;it didnt....forgot all about it till now haha =S
nice idea ,looks good<br />
cool! 8.5 stars! (or just five. five will work)<br />
I've seen a show on TLC and candy was 'dusted' with corn starch to help with them sticking together. Now, I cannot 'validate' the taste after said dusting, but I'd thought I&nbsp;throw in my two cents.&nbsp;&nbsp;&nbsp;&nbsp; Emmmmmm, candy corn.
Great instructable!&nbsp; I would never think to make candy corn on my own.&nbsp; I love the Brachs flavored mellowcreams, but am frustrated trying to find the mix with the lemon corn in it.&nbsp; With this recipe I can add candy flavoring and have flavored corn.&nbsp; You could dust chocolate candy molds&nbsp;with powdered sugar and press the varioius colors into the molds and make&nbsp;your own mellowcreams!&nbsp;&nbsp;I have a feeling that I'm going to be making Christmas candy corn as a gift this year.&nbsp; &nbsp;
The yellow mellowcreams are my favorite too.&nbsp; I&nbsp;could not find them anywhere this year, just the pumkins and regular candy corn.&nbsp; Please post again if you have success in matching that flavor.<br />
I'm going to try this!...which could end poorly due to a severe lack of culinary skills. Great project, though!<br />
Just a reminder for those who don't know the science behind candy making, the corn syrup is there because the fructose molecules get in between the sucrose molecules and prevents it from crystalizing.<br /> <br /> You don't &quot;need&quot; to use corn syrup when making candy, but it acts like insurance so that you don't have to be as acurate with heating and cooling of the candy mixture. <br /> <br /> Light corn syrup is generally the best unless you're making a caramel flavoured candy as it has less flavour of it's own. Caramel flavoured candy's benefit from the stronger flavours found in dark corn syrup. <br /> <br /> All corn syrup has fructose in it. it is the form of sugar that corn produces naturally, and it tastes twice as sweet as sucrose. Fructose will also spike your insulin levels faster than sucrose since it doesn't need to break down further before being absobed into your bloodstream. <br /> <br /> Thanks for a great recipe. I'll have to try this for Christmas.<br />
Excellent Instructable thank you. I know what I'll be making next Halloween! :-)
Thank you for the instructable, I love candy corn and I also love making my own version of what I love. Good job on your first instructable.<br />
Wow i like it<span class="ebay"><span class="greeting">! Really clear and, especially, i really love those candy</span></span><span class="ebay"><span class="greeting">!<br /> Now, i can make some, thanks</span></span><span class="ebay"><span class="greeting">!</span></span>

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